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SPRING
Carrots with a Raisin-Rosemary-Pecan Glaze
Red Potatoes “Roasted” with Rosemary and Garlic
Strawberries with Sweet Ricotta, Amaretti Cookies and Homemade Whipped Cream
Kale with Leeks and Italian Sweet Sausage over Mashed Potatoes
Spinach with Golden Raisins, Pine Nuts & Parmesan
“Spring” Bok Choy Slaw with Strawberries & Apples
Roasted Red Beets & Onion Salad with Beet Greens
Bok Choy Stir-Fry Soup with Ginger and Garlic Over Rice
Broccoli with Parmesan, Pine Nuts & Lemon
Green Kale & Pasta with Crispy Breadcrumbs and Parmesan
Chef's Resume
Bryant Loeffler, the Chef, has 20 years experience as a Head Chef and 25 years of overall Kitchen experience. His experience includes, Sous Chef - The Vinings Club, Buckhead. Sous Chef - The Buckhead Life Group, Atlanta. Sous Chef - The Landings, Savannah. Head Chef - Eagle Harbor Country Club, Orange Park. Head Chef - Eagle Landing, Orange Park. Head Chef - Cha Bella, Savannah, an organic farm to table restaurant.
Chef's Seasonal Recipes
SUMMER
Summer Squash - Red Tomato Tart with Feta
Jalapeno Creamed Corn
Zucchini Stuffed with Vine Ripe Tomato and Fresh Mozzarella
Spicy Italian Eggplant with Sesame
“Panzanella” Tuscan Bread Salad with Vine Ripe Tomatoes, Cucumbers & Feta Cheese
Caramelized Yellow Crookneck Squash and Sweet Onions over Couscous
White Cheddar Sweet Corn Chowder
Local Zucchini Carbonara
White Acre Peas with Caramelized Onion & Cherry Tomato Relish
Green Beans with Vine Ripe Tomatoes and Caramelized Onions
FALL
“ Whole” Pie Pumpkin Soup Acorn Squash with Brown Sugar & Apple Cider
Roasted Sweet Potato & Arugula Salad with Homemade Honey mustard
Orange-Honey Scented Kabocha Squash with Toasted Pumpkin Seeds
Roasted Sweet Potato Mash with Caramelized Onions
Broccoli “Sharp Cheddar” Cheese Soup
Roasted Green Cabbage with Whole-Grain Mustard & Green Onions
Sautéed Macintosh Apples with Fresh Thyme
Golden Delicious Apple Upside-Down Cornmeal Cakes
Roasted Spaghetti Squash with Local Shrimp
WINTER
Collard Greens with BBQ Beans and Turkey Sausage
Winter Vegetable Roast with Fresh Herb Butter
Healthy Mustard Greens & Bulgur with Dates
Brown Sugar-Glazed "Roasted" Beets
Brussels Sprouts "Italian-Style"
Ruby Red Grapefruit and Spinach Salad
Royal Crown Purple Top Turnip & Potato Mash with Sautéed Greens
Romanesco Cauliflower with Olives, Capers and Green Onions
Red Russian Kale Potato Hash with Farm Fresh Egg